Sausage kebabs

Sausage kebabs

Total: 55 Min. | Active: 40 Min.
gluten-free, Low Carb
Nutritional value / people: 409 kcal
, Fat: 26 g
, Carbohydrate: 18 g
, Protein: 22 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Kebabs

1 green pepper, cut into approx. 2 cm pieces
1 bunch radish
180 g roasted onions in vinegar, drained
1 courgette, cut into approx. 2 cm pieces
2 sprigs sage, leaves torn off
1 tbsp olive oil
1 tsp salt
4 raw pork bratwurst, cut into approx. 3 cm pieces
12 soft pitted prunes, halved
12 wooden skewers, soaked in water for approx. 30 mins.

Dip

2 tbsp coarse-grain mustard
3 tbsp crème fraîche
½ tbsp honey
¼ tsp smoked paprika
¼ tsp salt
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How it's done

Kebabs

Place the vegetables and sage leaves in a bowl, mix with the oil and salt. Thread the sausage, prunes and vegetables alternately onto the skewers.

To grill the kebabs

Charcoal/gas/electric grill: Cover and grill the kebabs over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally.

Dip

Combine the mustard with all the other ingredients up to and including the salt, serve with the kebabs.

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